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Janedo's Basic Bread, take 3

Janedo's Basic Bread, take 3

Janedo's Basic Bread

Janedo's Basic Bread Crumb

This is my third attempt at making the pain au levain that Jane calls her "basic bread." I think it's the best crust which is crunchier than my previous bakes. The crumb is less open than I got on my first attempt even though the dough was more slack. I think I actually over-mixed it.

Comments

David,I've been reading along and following your progress with this bread. It seems like the oven spring is happening early on giving the crust that is newly exposed a chance to take on a dark color. I wonder if you would get a little fuller rise if you covered the loaf under a bowl or some kind of cover for the first say, 12-14 minutes. Reading Jane's description of her crust it sounds like she is getting a more even spring which will give you a better crunch. Just a thought.

I have been thinking about trying covering the loaf for the first part of the bake, as you suggest. I haven't figured out what to use. I have some French glass mixing bowls, but I don't know if they are over-safe. I may buy a large pyrex bowl, if I can find one.

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